Caesar Salad

Few salads are as instantly recognisable as a Caesar: crisp romaine leaves, a creamy savoury dressing, crunchy croutons and a shower of Parmesan. Its character comes from the emulsion of egg yolk, anchovy, garlic, lemon and olive oil, which gives richness without feeling heavy and coats the leaves rather than drowning them. Good texture matters here, so the lettuce should be thoroughly dried and the bread fried until golden. Best served straight after tossing, it works as a sharp, satisfying lunch or as a classic side for simply cooked meat, fish or pasta.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style American-style classic salad
Flavor profile Creamy • Salty • Garlicky • Umami • Lemony
Techniques Pan-frying croutons • Whisked emulsion • Tossing to coat
Key equipment Frying pan • Mixing bowl • Whisk • Grater
Cooking style Minimal cleanup
Time commitment Under 30 minutes

Why this recipe works

  • Sharp, savoury balance: Lemon juice cuts through the olive oil, egg yolk and Parmesan, keeping the dressing bright rather than heavy.
  • Deep umami flavour: Anchovy, garlic and Parmesan give the dressing its distinctive savoury depth without needing many ingredients.
  • Crunch in every bite: Crisp romaine and golden croutons contrast with the creamy dressing, which is the key texture balance of a good Caesar salad.
  • Fast to assemble: The croutons cook quickly in a pan while the dressing is whisked together in the serving bowl.

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Timing notes

  • Serve immediately: Toss the salad just before serving so the romaine stays crisp and the croutons keep their crunch.
  • Cool the croutons briefly: Let the croutons lose their pan heat before adding them to the lettuce, otherwise they can soften the leaves.

Ingredient notes

  • Choose sturdy romaine: Romaine holds up well to the rich dressing; avoid delicate leaves that wilt quickly once coated.
  • Use freshly grated cheese: Freshly grated Parmesan blends more smoothly into the dressing and gives a cleaner salty finish.
  • Dry the leaves well: Excess water thins the dressing and prevents it from clinging properly to the lettuce.

Common mistakes

  • Adding the oil too quickly: Whisk the oil in gradually at first so the egg yolk and lemon can form a thick, glossy emulsion.
  • Forgetting the salty ingredients: Anchovies and Parmesan both add salt, so taste the dressing before adding any extra seasoning.
  • Dressing too early: Once dressed, Caesar salad softens quickly; keep the components separate if you are not serving straight away.

Make-ahead tips

  • Keep components separate: Store the washed lettuce, croutons and dressing separately, then toss together just before serving.
  • Prepare the croutons ahead: The croutons can be cooked in advance and kept in an airtight container once fully cooled.
  • Best on the day: For the crispest texture and freshest dressing, assemble the salad on the day it is served.

Equipment you'll need

Chef’s knife Cutting board Frying pan Grater Mixing bowl Whisk
Ingredients
Instructions
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  1. Cut the crusty white bread into bite-sized cubes. Heat 2 tbsp of the extra virgin olive oil in a frying pan over medium heat, then add the bread and cook for 6 to 8 minutes, tossing often, until golden and crisp. Tip onto a plate to cool slightly.
  2. Finely grate the garlic into a mixing bowl and add the anchovy fillets. Mash with a fork until you have a rough paste, then whisk in the egg yolk and the juice of half the lemon. Slowly whisk in the remaining olive oil until thick and glossy.
  3. Finely grate most of the Parmesan into the dressing, reserving a little to finish, then whisk again. Taste and brighten with more lemon juice if needed. Keep the dressing at room temperature while you prep the lettuce.
  4. Separate the romaine lettuce leaves, wash and dry them well, then tear into large bite-sized pieces. Add the lettuce to the bowl and toss thoroughly so every leaf is lightly coated. Add the croutons and toss once more.
  5. Divide between plates and finish with the reserved Parmesan. Squeeze over a little more lemon juice to taste. Serve straight away while the lettuce stays crisp.

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Recipe notes

Tips

  • Dry the romaine lettuce very well before dressing it, as water will thin the emulsion and soften the leaves.
  • For the smoothest dressing, whisk the olive oil in slowly at the start, then you can add it a little faster once it thickens.
  • If you are pregnant, elderly, very young, or immunocompromised, use pasteurised egg yolk.

Substitutions

  • Replace crusty white bread with sourdough bread for croutons with a deeper flavour.
  • Replace Parmesan with pecorino romano cheese for a sharper, saltier finish.
  • Replace extra virgin olive oil with light olive oil for a milder dressing.

Storage

  • Refrigerate up to 1 days
  • Best eaten immediately. If needed, refrigerate leftover dressed salad for up to 1 day, but the lettuce will soften; for best results, store lettuce, croutons and dressing separately and toss just before serving.

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Recipe overview

  • Servings: 2 servings
  • Total time: 20min (20min active)
  • Difficulty: Easy
  • Cuisine: American
  • Allergens:
    Eggs Fish Gluten Milk
Beginner friendly
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Equipment you'll need

Chef’s knife Cutting board Frying pan Grater Mixing bowl Whisk
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Extra virgin olive oil

1 cup ≈ 240 ml
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